Check out the July 2020 Master Food Preservation Blog for a July pie filling recipe using peaches!

Ingredients

Filling

• 2 pounds peaches, peeled (or not) and sliced; a scant 6 cups sliced peaches
• 2 - 5 tablespoons of cornstarch*

*See "tips," below.

Topping

• 4 cups of soft white bread cubes
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons All-Purpose Flour
• 1 large egg
• 8 tablespoons unsalted butter, melted
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F
2. Toss the peaches with the cornstarch. Chop larger slices a bit. Spread them in a 9" pie dish at least 1 1/2" deep.
3. Top the peaches with the bread cubes, pres cubes down gently.
4. In a small bowl, whisk together the sugars, flour, egg, butter, and salt.
5. Drizzle the syrup over the bread cubes.
6. Bake the cobbler for 35-45 mins, until the bread is a golden brown, and the filling is bubbly.
7. Remove the cobbler from the oven, and wait about 30 minutes before serving, for the filling to set. Cobbler is equally good served warm, or at room temperature. Ice cream or whipped cream are always welcome.

Tips from our Bakers

• For a less-sweet, "peachier" cobbler, add 2 tablespoons lemon juice to the peaches along with the thickener; and reduce the granulated sugar in the topping to 2 tablespoons.
• Don't have fresh peaches? Two 16-ounce bags frozen peaches are fine; or use two large (31-ounce) cans sliced peaches, drained
• Using 2 tablespoons cornstarch yields a cobbler that's swimming in juice right out of the oven then reabsorbs some of that juice as it cools, particularly if you leave it overnight. Using 5 tbs cornstarch makes cobbler that's nicely juicy right out of the oven, and completely absorbs any excess juice as it cools, becoming quite stiff. Choose the amount of cornstarch you use based on how juicy your peaches are; and how soft/juicy you like your resulting cobbler.

Recipe from King Arthur Flour